Instructions
Step 1. Bring a saucepan of water to a gentle boil and carefully add the eggs.
Step 2. Cook the eggs for 7 minutes for soft, jammy yolks.
Step 3. Transfer the eggs immediately to an ice bath and let cool for 5 minutes.
Step 4. Peel the eggs and slice each egg in half lengthwise.
Step 5. Toast the bread slices until lightly golden and crisp.
Step 6. Spread a thin layer of cream cheese over each toast slice.
Step 7. Sprinkle the crumbled feta cheese evenly over the toast.
Step 8. Arrange the egg halves on top of the feta-covered toast.
Step 9. Season the eggs with salt, black pepper, and red pepper flakes if desired.
Step 10. In a bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and Kalamata olives.
Step 11. Whisk together the olive oil, lemon juice, oregano, and a pinch of salt, then drizzle over the salad.
Step 12. Arrange the toast, salad, and papaya cubes on serving plates.
Step 13. Serve immediately while fresh.
Storage and Reheating Tips
Store boiled eggs in an airtight container in the refrigerator for up to 4 days.
Keep the toast, salad, and fruit separate until ready to serve for maximum freshness.
Prepared salad should be stored without dressing and consumed within 2 days.
Toast is best made fresh and should not be refrigerated after assembly.
Do not freeze the assembled breakfast plate, as the texture of the eggs, vegetables, and cheese will be affected.
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